Greek
Greek
Baked Mushroom Soup
Weeknight-friendly Mushroom Soup with the feta and dill we come back to again and again. Big...
Greek · Side
Stir-Fried Aubergine Medley
Weeknight-friendly Aubergine Medley with the olive and caper we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the feta and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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